The dish is a popular Indian vegetarian dish made with chickpeas, potatoes, and spices.

Dholl is a very delicious Indian recipe. It has many variations, but the one that I am going to describe here is a butterbean curry.

 

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Dholl puri are delicious, healthy flatbreads with a thin crushed split pea filling. They’re the traditional complement to our butterbean curry, cooked till soft and yet wrappable. They are the most popular street snack in Mauritius, and for good reason. What’s not to like about a dish that’s delicious, vegetarian, and healthy?

 

Ingredients

  • chana dal (100g)
  • 12 teaspoon turmeric powder
  • 3 tablespoons oil (vegetable)
  • 2 big chopped onions
  • 5 smashed garlic cloves
  • 3 big vine tomatoes, diced 5cm piece fresh root ginger, grated
  • 3 thyme sprigs
  • 2 x 400g butterbean cans, drained and washed, 12 lemon juice, or to taste
  • salt and black pepper, freshly ground
  • a handful of chopped coriander to serve as a garnish
  • to make the dough
  • 500g all-purpose flour, with a little more for kneading
  • 12 teaspoon turmeric powder
  • 1 teaspoon salt (fine)
  • 2 tbsp. vegetable oil, with a little more for rolling
  • for the curry powder from Mauritius
  • coriander seeds, 2 tblsp.
  • cumin seeds (1 tablespoon)
  • fennel seeds, 2 tablespoons
  • fenugreek seeds, 1 teaspoon
  • a teaspoon or two of dry chili flakes
  • 6 cloves
  • 3 cardamom pods (green)
  • 1 teaspoon cinnamon powder or a 1.5cm cinnamon stick 12 teaspoon turmeric powder

Methods Explained in Detail

  • Step No 1

    In a saucepan, combine the chana dal and half of the turmeric and cover with cool water. Set over medium-high heat, bring to a boil, then reduce to a low heat and continue to cook until the potatoes are cooked, approximately 30 minutes. Start testing after approximately 25 minutes, when the chana dal is soft enough to squish between finger and thumb but not so soft that it collapses. Drain thoroughly, then lay out on a wide plate or tray to steam dry until completely dry. Add to a food processor and crush to a crumbly powder after it has cooled. Pulse in a bit of salt to combine. Remove from the equation.

  • Step No 2

    In a small dry frying pan over medium heat, combine the coriander, cumin, fennel, fenugreek, and chilli flakes for the Mauritian curry powder. Toss in a pestle and mortar or spice mill for a minute or two until aromatic. To make a powder, combine the cloves, cardamom, cinnamon, and turmeric. Remove from the equation.

  • Step No 3

    In a large saucepan, boil the oil and onions over medium heat for 10 minutes, stirring periodically, until the onions begin to soften and gently caramelize. Stir in the garlic and ginger, then the Mauritian curry powder until everything is thoroughly combined. Allow for a few minutes of cooking before adding the tomatoes and continuing to stir fry for another 10 minutes. Pour in 500ml of water, tuck in the thyme, and season with salt and pepper to taste. Cover with a cover and cook for 20 minutes on low heat. Remove the cover and toss in the butterbeans, then continue to cook for another 10 minutes, or until the sauce has thickened and become rich. Squeeze in the lemon juice and season to taste, adding more salt, pepper, or lemon juice as needed. While making the dholl puri, keep warm.

  • Step No 4

    To prepare the dough, sift the flour into a large mixing basin and stir in the turmeric and salt. Stir in the oil and 300ml water to make a dough. Knead for 5 minutes on a lightly floured work surface, adding a bit extra flour if it looks too sticky. Set aside for 5 minutes in a bowl to rest.

  • Step No 5

    Flour the work surface lightly and set aside the ground chana dal and a dessertspoon. Place the dough on a floured board and cut it into eight equal pieces, rolling each one into a ball as you go. One ball should be cupped in the palm of one hand. Take the other hand and, with your thumb and fingers, poke a hole in the center, pinching outwards to create a palm-sized bowl (just like making a pinch pot with clay).

  • Step No 6

    To fill the hole in the dough, use a heaping dessertspoon of chana dal. To make a smooth spherical ball, pinch the sides over the top and roll softly between your hands. Place seam side down on a well-floured baking sheet, and repeat with the remaining 7 pieces of dough. Any leftover chana dal may be used as a garnish.

  • Step No 7

    Take a big flat frying pan and reheat it over medium-high heat when you’re ready to dine. Meanwhile, gently grease the countertop and roll out one of the dough balls into a 5mm thick round disc, rotating it a quarter turn after each roll to maintain it round. Place carefully in the heated pan and cook for one minute on each side before transferring to a dish to cool. Roll out the second dholl puri while the first one is frying and have it ready to put in the pan as soon as the first one is done. Continue rolling and frying until all of them are done.

  • Step No 8

    Serve the butterbean curry with the coriander and saved chana dal, ripping the heated dholl puri into pieces to scoop up the curry.

DHOLL PURI WITH BUTTERBEAN CURRY is a dish that is made with lima beans, onions, tomatoes, garlic, ginger, cumin seeds, coriander seeds, turmeric powder and curry leaves. Reference: lima beans masala.

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